Light carrot cake with oatmeal, nuts and quark cream
Ingredients
Cake base
- 100 g carrots
- 70 g rolled oats
- 2 tbsp walnuts
- 4 eggs
- 1 tsp ground cinnamon
- Sugar substitute, to taste, e.g. xylitol
- ½ tsp baking powder
- 1 pinch salt
Quark cream
- Sugar substitute, to taste
- 350 g quark
- 50 g natural yoghurt
- 50 ml milk
- ½ tsp vanilla extract
Utensils
- Round pan
- Peeler
- Grater
- Coffee grinder
- Knife
- Cutting board
- Bowl
- Blender
Instructions
Prepare the cake base
- Preheat the oven to 180°C.
- Line a round baking tin with baking paper.
- Peel the carrots, grate them finely and squeeze out the resulting juice.
- Process the rolled oats into flour in a coffee grinder or blender.
- Chop the walnuts into small pieces.
- Separate the egg yolks from the egg whites.
- Mix the egg yolks in a bowl with the carrots, cinnamon and sugar substitute until smooth.
- Add the rolled oats, nuts and baking powder and mix well.
- Add the egg whites with the mixer and the salt Whip the egg whites.
- Carefully fold the egg whites into the batter and stir gently.
- Pour the batter into the baking tin and bake the cake for 30-40 minutes.
- Take the base out of the oven, allow to cool completely and divide into 2 or Divide 3 bases horizontally.
Prepare the quark cream
- Mix the quark with the yoghurt, milk, sugar substitute and vanilla extract.
- Spread the quark cream generously over the bases.
- Put the cake in the fridge for 3 to 4 hours len.
Garnish the carrot cake with walnuts and grated carrots, if you like.
